JALAPENO CORNBREAD STUFFING

2 cups yellow cornmeal
2 cups all purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoons salt
2 cups milk
1/2 cup oil
3 large eggs
6 slices bacon
3 tablespoons oil
2 large onions, chopped
3 celery, sliced
2 teaspoons red jalapeno chile
1 tablespoon dried oregano
4 cups day old bread, cubed
2 1/2 cups chicken broth
additional jalapeno slices for garnish

Heat oven to 400F. Grease a 13 by 9 inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil and the eggs; mix well. Pour milk mixture into flour mixture. Stir only until moistened. Pour into greased pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1 inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Bake until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish. Garnish with additional jalapeno slices if desired.